This recipe is similar to an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. It can be used as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant or it will absorb too much oil and become mushy.
1 large eggplant, cut into 1cm cubes
3/4 teaspoon sea salt
1 cup tomato-vegetable juice
1/4 cup (60ml) red wine vinegar
1/2 cup (125ml) red wine
2 tablespoons brown sugar
1/4 cup diced fresh parsley
4 anchovy fillets, minced, or to taste
1 (410g) tin diced tomatoes
1/4 cup sultanas
1/2 cup pitted kalamata olives, diced
1/2 cup pitted green olives, diced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
2 celery stalks, diced
1/2 red capsicum, diced
1/2 cup grated carrot
3 tablespoons extra-virgin olive oil
1/2 red onion, finely diced
1/2 cup pine nuts
1/4 cup grated Parmesan cheese
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shrivelled to 1/3 of its original size; about 15 minutes. Transfer to a paper towel-lined plate and set aside.
Whisk the tomato-vegetable juice, vinegar, red wine, brown sugar, parsley and anchovies together in a large bowl. Stir in the tomatoes, sultanas, olives, zucchini, yellow squash, celery, red capsicum and carrot; set aside.
Heat 1 tablespoon of the olive oil in a large frypan over medium-high heat. Stir in the eggplant and cook stirring occasionally until the edges have browned; 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened; about 4 minutes more. Stir in the vegetable mixture and bring to a simmer.
Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables; 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.